Greek Avgolemono Soup

Avgolemono is a Greek word for egg - lemon.

This soup is a great to have when you have a cold, it makes you feel better (the same way chicken soup does).  Of course you can eat it anytime.

I found this recipe a couple of years ago in Vegetarian Times.

2 tablespoons olive oil
2 medium leeks, white parts finely chopped (4 cups) - save the larger green parts of the leek, freeze them to make broth with later
1 small onion, finally chopped (1 cup)
2 small carrots, peeled and diced (3/4 cup)
6 cups no-chicken broth (even though this is a vegetarian recipe I use my own homemade chicken broth, but you could use a vegetable broth)
1/2 cup orzo pasta
2 large eggs
3 tablespoons lemon juice
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh oregano
Lemon Wedges, for garnish

Heat oil in large saucepan over medium heat.  Add leaks, onion, carrots, and pinch of salt; cover and cook for 5 to 7 minutes, or until vegetables are softened, stirring often.  Stir in broth.  Season with salt and pepper.  Cover, reduce heat to medium-low, and simmer 10 minutes.  Add orzo and cook 11 minutes more, or until orzo is tender.   Remove from heat.  Whisk together eggs and lemon juice in bowl.  Add 3 ladles soup broth to egg mixture, whisking constantly.  Whisk egg mixture back into soup, and cook over low heat 2 to 3 minutes, or until soup is thickened but without letting it come to a boil.  Serve sprinkled with parsley, mint, and oregano, and garnished with lemon wedges.

**Note:  When reheating this soup, warm it over low heat without bringing it to a boil, to prevent the eggs from curdling.
Feel free to decide how finely chopped you want the vegetables.  I have done it many different ways.

This post is linked on:

Sunday Night Soup Night - Easy Natural Food

Monday Mania - The Healthy Home Economist

A Texas Mom Blog - A Southern Fairytale